✦ LIBER ✦

Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentations in Bahia

✍ Scribed by FLAVIA M. L. PASSOS; DAISON OLZANY SILVA; ALEX LOPEZ; CÉLIA L. L. F. FERREIRA; WALTER VIEIRA GUIMARÄES

Book ID: 108810644
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 514 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb13708.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Identification and characterization of d

Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milkDahiin Bangladesh

✍ Md. Harun-ur-Rashid; Kaname Togo; Minoru Ueda; Taku Miyamoto 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 218 KB

Isolation and characterization of lactic

Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan

✍ Y.-S. Chen; F. Yanagida; J.-S. Hsu 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 298 KB

Identification and characterization of t

Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia

✍ Z. H. Sun; W. J. Liu; J. C. Zhang; J. Yu; W. Gao; M. Jiri; B. Menghe; T. S. Sun; 📂 Article 📅 2010 🏛 Springer Netherlands 🌐 English ⚖ 622 KB

Isolation and characterization of lactic

Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan

✍ Yi-sheng Chen; Hui-chung Wu; Chia-hua Liu; Hung-chieh Chen; Fujitoshi Yanagida 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 136 KB

BACKGROUND: In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-s

Production of exopolysaccharides by lact

Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

✍ Abiodun I. Sanni; Anthony A. Onilude; Samuel T. Ogunbanwo; Ilesanmi F. Fadahunsi 📂 Article 📅 2002 🏛 Springer 🌐 English ⚖ 26 KB

Isolation and characterisation of lactic

Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan

✍ Chi-huan Chang; Yi-sheng Chen; Fujitoshi Yanagida 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 147 KB